Texas 20 Minute Sheet Cake

My good friend Kaye Gibson is the lady at church that when she sets out her dish then you know it will be gone in a matter of minutes.  Her Texas sheetcakereputation for good Southern Style Cooking is quite impressive from Sour Cream Pound Cake to Chess pie.  Now she gives us some chocolate decadence with this Texas 20 Minute Sheet Cake Recipe:



  • 2c. Flour
  • 2c. Sugar
  • 1 stick oleo
  • 1c. Water
  • 1/2 c. Shortening
  • 3 1/2 Tbs. cocoa
  • 1/2 c. Buttermilk
  • 2 eggs
  • 1 tsp. baking soda
  • 1 tsp. vanilla

Combine flour and sugar in pan, bring oleo, water, shortening and cocoa to a boil. Pour over flour mixture. Add rest of ingredients.
Pour into a 12×18 pan. Bake 20 min. @ 400 degrees.


In the same sauce pan mix: 1 stick oleo, 3 1/2 Tbs cocoa and 1/3 c. milk. Bring to a boil. Add 1 box powdered sugar and 1 cup pecans. Spread on hot cake.

Justin Timberlake’s Southern Hospitality: Fried Pickle Chips

Southern Hospitality was co-created by Eytan Sugarman, Trace Ayala and Justin Timberlake. Approximately three years ago, fried_pickle_chipsSugarman,Ayala, and Timberlake discussed the idea of bringing Memphis-style BBQ and ribs to the New York City marketplace. The three friends spent a year creating the Southern Hospitality concept and were actively involved in all elements of design, menu offerings, and musical format. (SEE LOCATIONS)   The restaurants serve authentic Memphis-style BBQ boasting traditional Southern specialties prepared by Executive Chef Jay Lippin, ranging from Dry-Rub Spareribs to Pulled Pork and Wings of the South.  On one of MCCN’s anniversary’s the restaurant share this recipe. Yield: 1 Portion 

  • Pickle Chips 15 Ea

▪    Egg 1 Ea ▪     Water 1 Tbs. ▪     AP Flour 1/4 C ▪      Panko Bread Crumbs 1Ž2C. DIRECTIONS : 1. Crack egg into bowl. Add water and wisk until incorporated. 2. Dredge pickle chips in AP flour. 3. Lift pickles from flour, letting excess flour remain. Transfer to egg mixture. 4. Toss pickles in egg mixture until coated. 5. Transfer pickle chips to a bowl with bread crumbs. Toss with bread crumbs until each pickle chip is crusted with bread crumbs. 6. Heat deep fat fryer to 350F. 7. Lift pickles from bread crumbs, letting excess remain. Carefully drop into heated oil. 8. When pickle chips are evenly golden brown, remove from deep fryer. Transfer to a paper towel lined bowl. Season to taste with salt and pepper. 9. Serve with your favorite dip. We use BBQ ranch, which is a blend of ranch dressing and BBQ sauce.     Read 3898 times Like this? Tweet it to your followers!

Bryant Bagel Bread Pudding Recipe

Recipe from Teresa of San Diego-I created this recipe after my loving hubby brought home enough bagels to feed all of San Diego. I certainly couldn’t let them make their way to the trashcan, so….Bryant Bagel Bread Puddingevolved! Super-dooper easy to make, and super-dooper tasty to eat — ENJOY! –READ MORE

Mo’Nique’s Cookbook: Skinny Cooks Can’t Be Trusted

It would take the Academy Award Winner and Comedian Mo’Nique to have a cookbook which includes in the title, “Skinny”,  affectionately about the people who are butt of her jokes.- MCCN Editor

Amazon Editorial

From the cover of Essence to the stage at the Apollo, from reruns of her hit show The Parkers to her reality program Mo’Nique’s F.A.T. Chance, Mo’Nique exults in the joys of being a large woman. Here, she explores the great love of her life—food. But this isn’t food South Beach diet style. This is food with flavor, from chocolate and cream to sugar and butter and everything in between

In Skinny Cooks Can’t Be Trusted, Mo’Nique’s fondest food memories (like her mama’s stuffed fish that blew up in the oven but made it to the table anyway) are accompanied by cooking tips (when in doubt, taste it to make sure), food strategies (gather everything in one place so you don’t tire yourself out runnin’ around the kitchen), and “what to wear if you’re gonna go there” (because if done right, good food can lead to good lovin’!).

Famous Chef G. Garvin consulted on this project

Monique’s Smothered Chicken Recipe:


2 cups canola oil
1 (3-lb) chicken, cut into pieces
1 teaspoon salt
2 teaspoons garlic salt
2 teaspoons seasoning salt
1 teaspoon chopped fresh thyme
1 TSP chopped fresh rosemary
2 cups all-purpose flour
2 tablespoons unsalted butter
2 celery stalks, diced
2 small white onions diced
3 garlic cloves, crushed
3 cups chicken stock


1. Heat the oil in a large cast-iron skillet over medium-high heat.

2. Wash the chicken, pat dry, and season well with the salts and herbs.

3. Dredge the chicken in 1/2 cup of the flour and shake off any excess. Lay the chicken pieces into the hot oil and cook for 7 to 8 minutes on each side. Remove to paper towels to absorb the excess oil.

4. Gradually whisk the remaining 1 1/2 cups flour into the oil remaining in the skillet, and cook over medium heat until it begins to brown.

5. Add the butter, celery, onion, garlic, and stock and mix thoroughly. Put the chicken back into the skillet, cover and cook for another 15 to 20 minutes.


Jambalaya Recipe

We found this recipe on the blog of a Mr. Jerry W. Odom.   Apparently, this is his grandfather’s recipe.   On his blog Odom says, “the secret to making it wonderful is cooking it over a wood fire. Of course a stove or gas flame works fine. This recipe is for a small 8-10qt pot which will feed 8 people easily. You can double or triple it for bigger sizes. ”

Jambalaya Ingredients:

  • 4 big yellow onions chopped fine
  • about 8 cups water.
  • 4 cups rice
  • 1 bell pepper – chopped
  • 2-3 banana peppers – chopped – optional if you want a hot jambalaya
  • 3-5 crushed garlic cloves
  • 2 bundles green onions. – chopped
  • 2 lbs hot sausage – chopped
  • 1 whole chicken cut up or pork.
  • salt, pepper, red pepper, onion powder, whatever.(some people just use tonys but its a little too much salt for me)
  • Jambalaya cooking instructions:
    Brown your sausage and chicken and put them on the side. Cook down your yellow onions & garlic constantly stirring. Add a little water if necessary so it doesn’t get dry in the bottom of the pot. Don’t burn them or the whole recipe is screwed. Once you’ve sauteed this mix way down you add in your meat and then your water.(add enough water to cover everything) Season to taste and cook everything until your meat is good and tender. About 15 minutes before you’re going to add your rice put in the peppers and green onions. Add rice and bring to simmer for 15 around minutes or until the rice looks to be getting cooked. Take a big spoon and turn the rice over once. You only want to bring the bottom to the top. Leave over low heat until your water is all out and the rice is tender. You’ll have your Jambalaya. Serve it with french bread, white beans and salad.

    Carla’s Macaroni & Cheese Recipe

    Recipe by Carla Crudup of Make Yourself Comfortable
    Macaroni and cheese is a true food icon.  This legendary dish made its public debut in the United States in the early 1800s as it graced the table of President Thomas Jefferson, who served it in the White House.  A star was born, and the rest is history!  Today, macaroni and cheese is considered one of the classic American comfort foods. This recipe exemplifies the true essence of this popular dish. The spices and cheese blend highlight the wonderful taste of this American food prodigy. -Carla


    • 2 cups uncooked elbow macaroni
    • ¼ cup unsalted butter
    • 1 tablespoon shallots, finely minced
    • ¼ cup flour
    • ½ teaspoon sea salt
    • ¼ teaspoon black pepper
    • ¼ teaspoon cayenne pepper
    • ¼ teaspoon freshly grated nutmeg*
    • 2 ½ cups milk
    • 7 oz. grated sharp cheddar cheese
    • 2 oz. grated mozzarella cheese
    • non-stick cooking spray
    • paprika and dried parsley for garnish


    Preheat oven to 350 degrees.  Cook macaroni in 4 quarts of boiling water until tender; drain and set aside.  In a large saucepan over medium low heat melt butter.  Add shallots and sauté 1 minute.  Add flour, salt, and peppers. Stir and cook until mixture is smooth and bubbly.  Gradually stir in milk and add nutmeg.  Cook on medium heat, stirring constantly until thick and smooth.  Reduce heat to low and stir in grated cheeses until melted. Add macaroni to cheese sauce and pour into cooking spray coated 3-quart casserole dish.  Garnish with paprika and parsley.  Bake uncovered for approximately 30 minutes or until bubbly.  Serves 6.

    *Substitute ground nutmeg if the fresh nutmeg seed is unavailable. But freshly grated nutmeg has a much more intense flavor. Nutmeg is commonly used in sweet or baked goods, but it is also fantastic in savory dishes such as this béchamel cheese sauce.  It is one of my favorite spices because of it’s versatility and subtleness that enhances the natural taste of any dish.

     Watch Carla talk about her passion for Nutmeg and Food: http://www.multiculturalcookingnetwork.com/videos/viewvideo/35/whats-the-dish/carlaintmov.html

    Red Velvet History & Southern Tradition


    Red Velvet takes Center Stage at Ms. Peaches, Los Angeles

    Among the most classic of desserts is the decadent cream cheese frosted Red Velvet cake.  My grandmother used to make it from usually a Duncan Hines box but like a good southerner from Virginia, she added her own secret ingredients to the mix.  The cake stood high and grand.   

    When we interviewed the Kentucky born model Molly Sims, she revealed that her mom not only makes red velvet cake from scratch but she has it flown by Fed Ex on dry ice to her.  Now, that’s a great mom (SEE MOLLY SIMS MOM’S RECIPE)– Crystal A. Johnson, MCCN Editor


    History of Red Velvet Cake

    A Red velvet cake is a rich, moist, sweet cake with a dark red, bright red or red-brown color. It is usually prepared as a layer cake somewhere between chocolate and vanilla in flavor, topped with a creamy white icing. Common ingredients are buttermilk, butter, flour, cocoa, and either beets or red food coloring. The amount of cocoa used varies in different recipes. A typical frosting is a butter roux (also known as a cooked flour frosting). Cream cheese or buttercream frostings are also used.  See Recipe

    *While foods were rationed during World War II, bakers used boiled beets to enhance the color of their cakes. Boiled grated beets or beet baby food are found in some red velvet cake recipes, where they also serve to retain moisture.-(Wikepedia)

    See Video of  Model/Actress Molly Sims talking about her love for Red Velvet

    Kosher Southern Style Cooking & Spicy Southern Snapper

    Kosher Southern-Style Cookbook  is written by Mildred Covert and Sylvia Gerson, Pelican Press. The book explores the Jewish heritage of the Southern United States.   The oldest synagogue in continuous use (since 1794) is located in Charleston, S.C.  Below is one of the recipes. Visit the website of  The Jewish Federations of North America website for more amazing recipes:




    Spicy Southern Snapper (Pareve)

    2 pounds red snapper fillets
    1 small tomato, peeled, seeded, chopped
    I medium onion, chopped
    1 medium green pepper, chopped
    4 ounces white mushrooms, sliced
    3 tbsp. chili sauce
    2 tbsp. lemon juice
    2 tbsp. capers
    1 tbsp. fresh parsley, minced
    2 cloves garlic, minced
    1/2 tsp. thyme
    pinch salt
    pinch pepper
    1 tsp. hot pepper sauce
    1/4 cup white wine
    Preparation Time: 25 minutes
    Baking Time: 35 minutes 

    In a small bowl, combine all the ingredients, except the fish and wine. Pour into a two-quart glass baking dish. Cover and microwave on high for about 5-6 minutes until the vegetables are tender. Stir in the wine. Add the fish fillets and spoon some of the sauce over the fish. Cover with foil and place in the regular oven for about 15-20 minutes, depending on thickness of the fish. Fish should flake easily when done.

    *pareve – containing no meat or milk (or their derivatives) and thus eatable with both meat and dairy dishes according to the dietary laws of Judaism.


    Sylvia of Harlem’s Sassy Catfish- Low fat Cooking

    Makes 4 servings

    Preparation time: 10 min.

    Cooking time: 12 min.


    •  ½ cup Splenda No Calorie Sweetener, granular
    • 1 cup tomato puree
    •  1 cup Sylvia’s Hot Sauce*
    • ½ cup water
    • 2 stalks celery, cut julienne style
    •  ½ cup diced onion
    •  ½ cup diced green bell pepper
    • 2 lemons sliced
    • 4 (4-oz.) catfish fillets
    •  ½ teaspoon salt
    •  ½ teaspoon pepper
    •  ½ teaspoon Sylvia’s Secret Seasoning*
    •  2 tablespoons olive oil


    Combine Splenda granular, tomato puree, Sylvia’s Hot Sauce, water, celery, onion, green bell pepper and lemons in a large saucepan. Bring to a boil over medium heat, stirring constantly; reduce heat and simmer five to 10 minutes, stirring occasionally. Sprinkle fillets evenly with salt, pepper and Sylvia’s Secret Seasoning. Saute fillets in hot olive oil, in a large skillet, over medium heat for two minutes on each side. Pour sauce over fish; simmer two additional minutes or until fish flakes with a fork. Serve immediately. *Hot sauce or salt-free herb seasoning may be substituted for Sylvia’s Hot Sauce and Sylvia’s Secret Seasoning. For that special flavor, look for Sylvia’s Hot Sauce and Sylvia’s Secret Seasoning at your local market or order online.

    Sylvia’s Sassy Catfish



    Nutrition information per serving:  Serving Size: 1/4 recipe Calories 300 Calories from Fat 140 Total Fat 16g Saturated Fat 3g Cholesterol 55mg Sodium 900mg Total Carbohydrate 20g Dietary Fiber 2g Sugars 8g Protein 19g Dietary exchanges: 1 Starch, 2 Med fat meat, I reg, 1 fat This recipe, when compared to a traditional recipe, has a 22 percent reduction in calories, a 53 percent reduction in carbohydrates and a 76 percent reduction in sugars.

    Sylvia Woods is a compensated spokeswoman for Splenda Corp